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Member recipe

Key Lime Pie

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(21 ratings)

Member recipe by


Serves 6

An easy dessert pot which i make at work

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  • 375g/12oz plain or sweetmeal digestive biscuits, crushed
  • 150g/5oz unsalted butter
  • grated zest and juice of 8 large limes
  • 570ml/1 pint double cream
  • 1 x 397g/14oz can sweetened condensed milk
  • To Decorate:
  • crystalized lime zest


    1. 1. Melt the butter in a small pan and stir in the crushed biscuits. Lightly press into the base of a 23cm/9in deep loosed-bottomed fluted flan tin. Chill whilst preparing the filling.
    2. 2. To prepare the filling: place the lime juice into a large bowl, add the cream and condensed milk. Whisk for 1-2 minutes. Add the lime zest and lightly stir. Pour into the prepared biscuit base. Place onto a tray and chill for 1-2 hours.
    3. 3. Decorate with crystalized lime zest and serve.

Comments, questions and tips

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I don't wash up
6th Jan, 2016
I just made a Key Lime Pie, using the recipe from Delia Online. I really wish I hadn't bothered. The recipe called for condensed milk (Carnation.) Nothing said about it having to be sweetened condensed milk. Ultimately, the pie turned out looking extremely good. Unfortunatelly, without any kind of sugar in it, it was something akin to battery acid. My fillings generated 36 volts as soon as the pie filling hit them. I am now looking for something that will fill the void between "face screwing tart," and "Jeez. That's sickly." And as for Delia. Maybe she ought to start actually reviewing what people are posting in her name...
22nd Jun, 2015
This is delicious and really easy to make. I used ginger biscuits for the base and that worked brilliantly. I found the recipe really heavy on butter for the base (I ended up draining lots off). I'd suggest just using half the recipe amount. But all in all a good recipe for a tingling taste sensation!
7th Sep, 2014
Love it it is perfect everytime and have used dark chocolate diegestives for the base. Yum Yum
16th Jan, 2013
Love this version of a recipe I have made before, using combination of ginger biscuits and digestives for the base, lemon juice and zest for the flavouring. I agree with other comments that the lighter condensed milk and Elmlea instead of full double cream make for a less guilty conscience!!! Will maybe try with orange too.
28th Aug, 2012
I use this recipe all of the time, so much so, it's become my signature dish! I've amended the recipe a little bit because the proportions of base and cream were too much for me. I use approximately half the biscuit and butter quantities (which lines a 20" tin) and I only use a splash of double cream to enhance the taste and colour... I just couldn't get my head around using a whole pint of cream! The result, a tasty and stylish dessert.
16th Jun, 2012
Can anyone please tell me if this cheesecake is sharp & tangy. I love making cheesecakes but cannot cope with anything that make's me wink. Thank you for any replies.
1st Apr, 2012
This was delicious - makes absolutely loads! I only had 7 limes (and they were pretty small) but it was still very limey and didn't seem to suffer for it. I used ginger biscuits for the base too - but I'm sure digestives would be good too. Will definitely be making again.
16th Mar, 2012
Well this certainly is the recipe to wake up the taste buds! Really easy to make (with the bonus of looking rather professional) and loved by everyone - I used ginger nuts instead of digestives and tasted great! Am making again this weekend :-)
31st Dec, 2011
mine doesn't apperar to be setting very well. Should I have whisked it more until very thick?
30th Dec, 2011
Super easy and impressive recipe, though in our house we omit the crystallized lime decoration in favour of a drizzle of dark chocolate! Yum !


7th Sep, 2014
can you freeze this
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